I have recently been intrigued by desserts based on pureed chickpeas. They taste good, they're relatively healthy and my kids like them. My husband likes them, too, especially if I don't say anything before he eats them! This recipe does require a food processor, but other than that, it's easier to do than a typical cookie recipe. They do have a slightly soft texture, but really do taste delicious. You could also use this unbaked for "truffles" or cookie dough dip!

Place all ingredients except chocolate chips into the food processor. Pulse until everything is smooth (about two minutes). It will be very thick. At this point I removed the dough to a bowl and folded in the chocolate chips. You can also add the chocolate chips to the food processor and pulse a couple times.

Scoop teaspoonfuls onto a parchment-lined baking sheet and bake for 15-20 minutes in a 350 degree oven. (I didn't line my baking sheet. They stuck a little, but not so much that I couldn't get them off. I immediately removed them to a cooling rack.)

Makes about 16 cookies.

Adapted from http://eatgood4life.blogspot.ca/2012/06/gluten-free-dark-chocolate-and-peanut.html.